Banjara Gosht
A rustic mutton curry with a rich, earthy gravy made from yogurt, browned onions, and warming spices. Slow cooking gives the meat deep flavor and a tender finish that goes beautifully with roti or rice.
For 4 servings
- prep · ~15 min
Prepare the mutton and yogurt.
1.Wash the mutton pieces and pat them dry.2.Whisk the yogurt until smooth.3.Slice the onions, chop the tomatoes, slit the green chili, and keep the spices ready. - saute · ~12 min
Brown the onions and whole spices.
1.Heat ghee in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, black peppercorns, green cardamom, and cloves.3.When fragrant, add the sliced onions and cook until deep golden brown.TIPKeep the heat medium so the onions brown evenly without burning. - saute · ~8 min
Cook the base masala.
1.Add ginger-garlic paste and green chili to the browned onions.2.Cook until the raw smell fades, about 1 minute.3.Add tomatoes, coriander powder, red chili powder, turmeric powder, and salt.4.Cook until the tomatoes soften and the masala looks glossy. - saute · ~10 min
Sear the mutton in the masala.
Add the mutton pieces and cook on medium-high heat, turning well so every piece is coated. Fry for 8 to 10 minutes until the meat changes color and starts taking on the masala.
- mix · ~3 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt little by little, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat and constant stirring help keep the yogurt creamy. - simmer · ~60 min
Slow-cook the gosht.
Pour in the hot water, mix well, cover, and cook on low heat until the mutton is tender and the gravy thickens. Stir once or twice during cooking to prevent sticking.
- garnish · ~2 min
Finish with garam masala and coriander leaves.
Uncover the pan, sprinkle in the garam masala, and simmer for 2 more minutes. Garnish with chopped coriander leaves.
- serve
Serve the Banjara Gosht hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to a deep golden, not just soft; this is what gives Banjara Gosht its dark, earthy gravy.
- 2Pat the mutton dry before frying so it sears in the masala instead of steaming.
- 3Add the whisked yogurt in small additions on low heat to prevent curdling and keep the gravy smooth.
- 4Use a heavy-bottomed pan for the long simmer so the onion-yogurt masala does not catch at the base.
- 5If the gravy tightens too much before the meat is tender, add a splash of hot water rather than cold.
- 6The curry is done when the mutton yields easily to a fork and the ghee begins to separate at the edges.
- 7This gosht tastes even better after a few hours of resting, as the browned onion and whole-spice flavors settle into the meat.
Adapt it for your goals.
Pressure-cooker
After searing the mutton and mixing in yogurt, pressure-cook with water until tender for a faster version that still keeps the rustic flavor.
spicierSpicier
Increase red chili powder and add extra slit green chilies if you want a hotter, more robust curry for rice or tandoori roti.
bonelessBoneless
Use boneless mutton for easier serving; reduce simmering time slightly since it cooks faster than bone-in pieces.
low oilLow-oil
Cut back the ghee slightly and brown the onions more slowly; the curry will be lighter but still aromatic and satisfying.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton makes this curry filling and satisfying, providing substantial protein along with the richness expected from a slow-cooked meat dish.
Spice-Based Aromatics
Cumin, cloves, pepper, cardamom, ginger, garlic, and turmeric add layered flavor without needing heavy cream or added sugar.
Yogurt-Based Body
Yogurt gives the gravy tang and creaminess while helping tenderize the meat, instead of relying on richer finishing ingredients.
Frequently asked questions
Whisk it smooth first, lower the heat, and add it gradually while stirring continuously into the hot masala.
